Little Red Riding Hood Cake

Ingredients for 1 servings:

• 1 jar sour cherries
• 125 g margarine
• 125 g sugar
• 3 eggs
• 2 tbsp milk
• 200 g flour
• ½ pack of baking powder
• 1 tbsp cocoa powder, baking powder
• 500 g low-fat curd cheese
• 500 g cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 50 g sugar
• 2 packs of cake glaze, red
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours

delicious

Drain the cherries well, reserving the juice. Mix the butter and sugar together well, then add the eggs and milk. Mix the flour with the baking powder and stir in. Pour half of the batter into a greased springform pan (line the bottom with baking paper). Arrange the cherries on top. Stir the cocoa powder into the remaining batter and spread this dark batter over the cherries. Bake the whole thing at 175 degrees Celsius for 30 minutes (you can easily do it the day before). Place the finished base on a cake plate and cover with a cake ring. Whip the cream with the cream stiffener until stiff. Mix the quark with the sugar and vanilla sugar, then stir in the stiff cream. Spread the mixture over the cake base and smooth it down. Refrigerate for at least 3 hours. Make up the cherry juice with water to 400 ml, add the cake glaze with 2 tablespoons of sugar, and bring to a boil once while stirring vigorously. Stir constantly, as it sets quickly. Now let it cool for 5 minutes, then carefully add a tablespoon at a time to the quark mixture. Work quickly, otherwise you won’t get a smooth surface. Let the cake cool thoroughly again. I always prepare the entire cake the day before, as the cooling times are quite long.